Arancini

Ingredients

• Olive Oil 3 spoons
• Onion ½ heads
• Carrot ½ pieces
• Celery salt ½ pieces
• Lean Beef 5 oz
• Pork Mince 5 oz
• Passata Tomato Sauce 10 oz
• Passata Tomato Sauce 2 spoons
• Spanish onions 1 head
• Arborio rice 10 oz
• Saffron a pinch
• Grated Pecorino Pepato Cheese 2 spoons
• Ground Black Pepper to taste
• Wheat Flour 0 oz
• Chicken Egg 2 pieces
• Breadcrumbs 15 oz
• Salt to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Heat a tablespoon of olive oil in a skillet, then add the chopped onion, celery, and carrot.

Step 3

Sauté for 10 minutes, add both types of minced meat, and continue to cook, stirring, for another 10 minutes.

Step 4

Pour in the tomato sauce and add the pasta, reduce the heat to low, and simmer for another 40–45 minutes. Let it cool.

Step 5

In the remaining olive oil, sauté the chopped red onion for 10 minutes, add the rice and stir, then add saffron and one and a half cups of water. Bring to a boil, cover with a lid, and remove from heat. Let it sit for 20 minutes.

Step 6

Then stir in the Parmesan cheese, season with salt and pepper. Transfer the rice to a plate and let it cool.

Step 7

Mix the flour, eggs, and half a glass of water in a bowl, and pour the breadcrumbs into a separate container.

Step 8

Flatten a spoonful of rice in your palm to form a patty, place a small amount of filling in the center, and wrap it up, shaping it into a neat ball. Dip it in the egg mixture and coat it with breadcrumbs. Repeat this process for the remaining arancini.

Step 9

Heat vegetable oil in a deep skillet to 355°F. Fry the arancini in batches until they are golden brown.

Step 10

Transfer to paper towels and let sit for about five minutes before serving.